ASIAN GROUND BEEF, PEPPER AND ONION SAUTE
A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste. Makes 6 1-cup servings. This is a WW friendly recipe, if you use 96% lean ground beef. Points value per serving as calculated on the WW website is 3.
Provided by LARavenscroft
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spray a large skillet with cooking spray.
- Over over medium heat, cook and stir the ground beef until evenly browned.
- Drain and set aside.
- Add the peppers, onion, garlic and ginger.
- Season with parsley, red pepper, and salt.
- Cook and stir until tender.
- Return the beef to the skillet.
- In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
- Cook until heated through and sauce comes to a boil.
- Combine water and cornstarch and add to skillet.
- Stir constantly until sauce is thickened.
- Serve over the cooked rice.
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
ASIAN CHICKEN, PEPPERS, PINEAPPLE AND RICE
Quick and easy, great for a fast weeknight meal. Nice balance of flavours!
Categories Main Dish Asian Stir-Fry Chinese Chicken breast
Time 20m
Yield 4
Number Of Ingredients 26
Steps:
- Do not drain the pineapple. In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside. Heat ½ of the oil in a heavy non-stick skillet over medium-high heat. Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm). Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out. Add the vegetables into the skillet with the chicken. Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice.
Nutrition Facts :
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION
Steps:
- Preheat the oven to 425F, line the sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
- Prepare the seasoning blend by missing all the spices except the oil.
- Divide the seasoning blend in half and the oil in half.
- Season the chicken by adding half of the seasoning and half of the oil. Season the vegetables with the remaining seasoning and oil.
- Mix both seasoned chicken and seasoned vegetables together and spread over the sheet pan.
- Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Remove the oven and serve immediately with bread, tortillas, wrap, tacos, or even rice or pasta.
Nutrition Facts : Calories 234 kcal, Carbohydrate 9 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 783 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ASIAN ROASTED ONIONS AND PEPPERS
Make and share this Asian Roasted Onions and Peppers recipe from Food.com.
Provided by CulinaryQueen
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/400°F.
- Peel the onion and cut into 8 wedges and place in a large bowl.
- Cut the peppers in half, remove the stem, seeds and white pith. Cut into (approx.) 1" pieces and add to the bowl with the onions.
- In another small bowl, mix the next 7 ingredients (from veggie oil to garlic powder). Add chili peppers, if using.
- Pour the spicy mix over the veggies and mix until well coated.
- Tip out onto a baking sheet and spread the veggies out.
- Bake for 30-40 minutes until tender. Toss the veggies around 2 or 3 times while cooking.
STIR-FRY PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
- Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
- Add soy sauce, vinegar and pepper and cook another minute. Serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED CHICKEN WITH BELL PEPPERS
Steps:
- In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
- In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
- Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
- Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
- Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.
Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
BEEF STIR FRY WITH ONIONS AND PEPPERS
In less than 30 minutes, you can whip up this delicious stir fry with velvety slices of beef with onions and peppers in a flavorful sauce.
Provided by Nora Rey
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Combine the soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup of water in a bowl. Set aside.
- Cut the slab of meat into 2"-thick sections along the grain. Slice each section thinly (about ¼ inch) against the grain.
- To the meat slices, add two tablespoons of the stir fry sauce. Mix them together.
- Add the baking soda and cornstarch. Mix them well. Let the velveting take place for about 15 minutes.
- Set your wok over high heat. Add a little oil to coat the bottom when the pan is almost smoking.
- Spread the meat in a single layer. Allow them to sear for about 2 minutes without touching them.
- Let the other side brown for another minute. Transfer to a plate.
- Add the onions and red bell peppers. Cook for one minute until slightly blistered.
- Put the scallions in and push them to the side. Slightly lower the heat at this point.
- Add a little oil and sauté the ginger and garlic for about 30 seconds. Toss them all together.
- Bring the seared meat and sauce to the pan. Let the sauce slightly thicken for about 30 seconds.
- Add some ground pepper and mix them together. Turn off the heat.
Nutrition Facts : Calories 316 kcal, Carbohydrate 14 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, TransFat 0.03 g, Cholesterol 68 mg, Sodium 1135 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
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- Shrimp Lo Mein With Three Vegetables. Chinese egg noodles are combined with shrimp and an array of vegetables, including red bell pepper, in a flavorful sauce.
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